Discover delicious tandoori chicken breast recipes that can be made at home in a tandoor. TandooriMorni’s original recipes and high-quality tandoors will take your cooking to the next level.
Exploring the Richness of Traditional Tandoor Cooking
There is something classic and comfortable about food made in a tandoor. People have loved tandoori meals for generations, whether it’s the earthy smell, the sound of marinating meat frying on fire, or the smoky finish that can only come from a tandoor.
As one of the most popular options, chicken breast stands out because it is lean and can take on strong, rich flavours. A lot of people try to make tandoori-style chicken in the oven, but only a real tandoor can get the meat just right—crisp on the outside and juicy and soft on the inside.
This carefully chosen list has five simple, tasty chicken breast recipes that are made to be cooked in a standard or home-use tandoor. These recipes will help you make your garden taste like a diner, whether you’re having people over or just having a BBQ on the weekend.
Tandoori Chicken Breast Recipe (Tandoor Style)
Preparation Time:
Active Prep: 25 minutes
Marination: 6–8 hours (overnight recommended)
Cooking Time: 15–20 minutes
Ingredients:
2 boneless, skinless chicken breasts
1 cup thick yoghurt (hung curd is best)
1 teaspoon of lemon juice
1 tablespoon of garlic and ginger juice
1 teaspoon of chilli powder
Use one teaspoon of turmeric powder
1 tsp of curry powder
Add salt to taste
1 teaspoon of mustard oil
Method:
Score the Chicken:
Cut each chicken breast two or three times deep. This lets the sauce get deeper into the meat, making sure that every bite is flavourful.
Prepare the Marinade:
To make the marinade, mix thick yoghurt, lemon juice, ginger-garlic paste, mustard oil, red chilli powder, turmeric, garam masala, and salt in a bowl. Make sure to mix the sauce well so that it is smooth and well mixed.
Thoroughly Marinate:
Use a lot of the marinade and rub it into the chicken breasts, making sure it gets into the cuts. Put the bowl in the fridge for at least 6 hours with the lid on. Let it sit overnight for the best benefits.
Warm up the Tandoor:
Make sure your tandoor is very hot before you start cooking. To get that signature char and smoke flavour, it needs to be very hot.
Cook the Chicken:
To cook the chicken, put the chicken that has been marinating into a hot tandoor. For 15 to 20 minutes, make sure the cooking is even by turning the pan every so often. The outside should get a nice char, but the inside should stay juicy.
Serve and Have Fun:
Take it out of the tandoor and let it rest for two minutes. Then serve it with mint sauce, lemon wedges, and sliced onions.
How to Make the Best Tandoori Chicken Breast
1. Put Hung Curd in it Instead of Plain Yoghurt
When cooking over high heat, hung curd sticks to the chicken better because it is thicker. If you use regular yoghurt, it might release water into the sauce, which can make it runny and stop the flavours from developing properly. The spices stay in better when the curd is hung, and the layer is thicker.
2. Let it sit overnight for the best flavour
The longer the marinade, the more the enzymes in the yoghurt and the acid in the lemon juice can soften the meat. Marinating the chicken overnight also gives the spices plenty of time to get into the meat, which makes the tandoori flavour stronger and more real.
3. Cut Deep Holes in the Chicken
Cutting deep holes in the chicken breasts lets the sauce get into the meat. These cuts also make it easier for heat to reach the inside of the chicken, which shortens the cooking time and makes sure that the chicken is tasty all the way through.
4. For a real smell, use mustard oil
The strong, spicy flavour of mustard oil goes well with traditional Indian marinades. It gives the dish creaminess and a slight sourness that goes well with the spices and yoghurt. Before adding it to the mixture, you should always warm the mustard oil a little.
5. Cook in a well preheated Tandoor
For the traditional tandoori top, you need a hot tandoor. The high heat quickly sears the outside, locking in the juices and making a brown char. The chicken might dry out or cook differently if the tandoor isn’t hot enough.
6.After cooking the chicken, let it rest
Let the chicken rest for two to three minutes after taking it out of the tandoor before cutting it. This helps the meat stay moist and flavourful by spreading the juices around again. If you cut the chicken too early, the juices can escape and leave it dry. Both structure and taste get better after resting.
7.Before grilling, add a second light marinade
Put on a thin layer of yoghurt, lemon juice, and oil after the first marinade and right before cooking in the tandoor. This second layer makes the top moister and gives the food a fresh, sour taste when it’s cooked. Plus, it helps make a pretty golden top without burning the original mix of spices.
8.Pour Chaat Masala over the food before serving
Adding a light dusting of chaat masala after cooking gives it one last flavour boost. It gives the sauce a tangy, slightly spicy edge that levels out its creaminess. That little extra something makes the dish taste better, like the extra depth you’d find in real North Indian street-style tandoori chicken.
Take the Flavour Home with Tandoor Morni
Tandoori dishes are more than just meals; they’re events full of love, smell, and history. By cooking these tasty chicken breast recipes in your own home tandoor, you’re not only making tasty food, but you’re also adding a bit of realism and nostalgia to your meal.
But if you want to get to the heart of tandoori cooking, you need a good, steady tandoor. In this case, Tandoori Morni comes in handy. For home use, they sell high-quality tandoors that are long-lasting, stylish, and made to give reliable results.
Tandoori Morni’s tandoors are a must-have for anyone who loves to cook, grill, or make their weekend meals more interesting. Their goods help you get that perfect char, that strong smoke flavor, and the pleasure of offering food that looks and tastes amazing.
